Crispy Peanut Butter Chocolate Chip Cookies (Vegan & Gluten-Free)

December 5, 2012Angela (Oh She Glows)

by Angela (Oh She Glows) on December 5, 2012

So begins the time of the year when it’s totally acceptable to have a freezer bursting with cookies. There’s always something on hand for unexpected guests, not to mention evening nibbles while cozied up in front of the TV, which we’ve been kinda glued to lately (oops). My friends and family are about to be bombarded with cookies over the next few weeks. I just hope they don’t mind when I force them to fill out a recipe feedback form removing all pleasure from the cookie eating experience. There are always strings attached, you know.

These peanut butter chocolate cookies are made gluten-free by using almonds and gluten-free oats – both ground in my Vitamix to make a flour. You can either grind it yourself in a high-speed blender or you can buy pre-made almond and oat flour. I weighed and measured the amounts to take the guess work out of it for you. As is the case with many of my vegan cookie recipes, a flax egg (which is simply ground flax mixed with water) mimics the texture of a traditional hen’s egg.

Almond flour gives these cookies a crispy, chewy, and crumbly quality. If you’re looking for a softer texture, you might want to try swapping the almond flour for an all-purpose gluten-free flour (and perhaps a touch of almond milk if the batter is dry). After the cookies came out of the oven, I sprinkled them with flaked sea salt to bring out the peanut butter flavour and make everything pop! Flaked sea salt, where have you been all my life?

4.8 from 29 reviews

Crispy Peanut Butter Chocolate Chip Cookies

By Angela Liddon

These gluten-free and vegan chocolate chip cookies are crispy, chewy, and perfect for dunking into a glass of almond milk! Ready in a half hour, you'll turn to this recipe again and again due to its quick prep time and irresistible flavour.

Stir in the chocolate chips, reserving about 1 tablespoon for pressing into the top of the dough balls.

Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart. You can also use a retractable cookie scoop. If chocolate chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out while baking. Press reserved chips into the tops of the dough balls.

Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

Tips:

* I use soy-free Earth Balance.

** Be sure to stir the peanut butter well before using. Also, avoid using the dry nut butter that's often found at the bottom of the jar. It's simply too thick and dry for this recipe and will result in cookies that don't spread.

*** For "pretty" cookies, reserve 1 tablespoon of chocolate chips for pressing into the tops of the dough balls before baking. I use Enjoy Life mini chocolate chips.

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Eric’s two cents – “I’m not a big peanut butter fan, but if you put a plate of 12 of these cookies in front of me, I’d probably still eat them all.”

Thank you thank you thank you!!! I’ll be making these this weekend and wait ’til after to tell the fam “There’s no ‘flour’ in there, ya know!” Thanks, Angela, for helping me stay excited with eating a plant-based diet….with the occasional cookie. :)

I’m allergic to peanuts and I’ve made these cookies twice with almond butter and they turn out amazing! BEST gf cookie I’ve had, plus I love how they don’t require any hard to digest flours. My vegan husband loves them too!

The title of this recipe got better with every word! I am utterly astounded that your husband can claim to not be a fan of peanut butter, but the fact that he’ll eat these must be a testament to their greatness. Who can deny the power of chocolate and peanut butter!? I’ll absolutely be making these cookies, but I’ll have to hide them from my boyfriend, who has quite the love affair with peanut butter.

These look absolutely delicious! I bet they would be great dunked in almond milk.

Since this is my first Christmas as a vegan (and I’ve had serious cravings for cookies) I’ve been rounding up great recipes to have under my belt to please even the non-vegans in my family. I will definitely be trying these, thanks Angela!

Well that’s a pretty darn good review from your husband! I need to start filling my freezer with goodies, but I have to choose things that freeze solidly because anything you can still bite into doesn’t make it very long LOL. For some reason, my willpower is really, really wimpy this time of year ;-)

Gah I want to make these!!! I have an almond allergy (or so my allergist says…I had a reaction from the skin prick test, blah) should I just use GF flour in place of the almond flour? I know that will change the taste and texture though…thoughts?

I’ve got to get a bigger freezer or maybe another one, exclusively for yumful delights such as this! These will be perfect for stuffing stockings tonight on St. Nick’s eve. Thanks so much for sharing the recipe! :)

I love the fact that almond flour gives them the great cookie texture, I’m starting to get into using almond flour so will have to give this a try. I wonder if using agave instead of granulated sugar will still have the ‘crisp and chewy’ effect…only one way to find out!

I confess, I’m usually a chewy cookie person, but crispy works just fine (and besides, I find if I undercook crispy cookie recipes a little I end up with chewy ones anyway!). I’ll definitely take PB + chocolate cookies any day…

I love the first picture, it looks like the propped up cookie is basking in the sunlight! I adore the Enjoy Life mini-chips, perfect size to get chocolate in every bite of cookie. I agree that chocolate and peanut butter go together, just like dark chocolate and mint!

These cookies look amazing!! Due to food allergies, I have to eat vegan and GF . . . but I also have peanut and almond allergies. (sigh) Could I sub another nut butter for the peanut butter? What would you recommend for a substitution for the almond flour (that is still GF)?
Thanks!!

I think I will try replacing the almond flour with spelt flour (increasing by 1/4 cup).

I prefer spelt to nuts…and this recipe looks amazing.

I also use no oil. Replace half the oil with almond butter, and then add one tablespoon of soy yogurt and applesauce, which is equivalent to to the 1/4 cup oil/butter used. The texture comes out amazing because of the fat in the almond butter. I find this trick works best when the cookie has maple syrup in it, because maple syrup creates a buttery flavor.

I am soooo excited about these!!! Even my daughter (11) can’t wait to make them. I stumbled on your website after I found out my son has a milk allergy. I am nursing him, so that means I can’t have any dairy either.
Thank you so much for all your wonderful recipes:) I have truly enjoyed learning new ways to cook without the fat and sugar!

Baking of any kind, especially baking vegan, or GF, or both – can be really challenging! The texture and consistency of the dough is always a pot-luck, hoping it will work out but never quite knowing..and so major!! props to you for pulling off some gorgeous cookies, that are also vegan & GF. Impressive!

Made your gf chocolate chip cookies from last year and they were divine and than I made these gf pb chocolate chip cookies tonight and I could not believe it but these were better! I am very partial to pb so I think that is why :-) thank you for sharing this!

I’m spending the holidays in the Toronto region and would love a few tips on some good vegan restaurants or places to stock up on some cooking staples! I loved reading about your trip to BC (I’m from Vancouver) and you may have noticed we don’t have Bulk Barns, so that’s on my list of places to visit- anywhere else?

Oh wow these look so delicious. I’ve been going through your cookie recipes lately trying to find some to make for my parents’ Christmas party this weekend. I’m thinking the vegan nanaimo bars. I’ve been eying them since your project food blog days and haven’t gotten around to trying them. So many choices you give me, Angela!

Hahahaha! I like Eric! I love crispy cookies. I’m not much for soft cookies actually, and I believe tha is because I’m a huge fan of dipping cookie sin almond milk. These sound really good. I hope you’re recipe testers like them!

These look yummy Angela! I thought I would also share my peanut butter cookies, which have just 4 ingredients, and no butter, sugar, oil, or flour! http://fresh-you.blogspot.com/2012/03/these-peanut-butter-cookies-couldnt-be.html Have a nice afternoon, and thanks again for your AWESOME creation — this amazing blog!!!!!

I made these tonight and they are divine! Thanks for the great great recipe! I didn’t have anymore Earth Balance so I use coconut oil and they turned out wonderfully! Also, I want to try them with almond butter next time!

The reviews are in: they were amazing! (Read: WERE). My husband, also Eric, even dropped one on the floor that hadn’t been vacuumed as recently as it should’ve been and he screamed, “I dropped my cookie!!!!” and picked it up and ate it anyway. I used more PB and less Earth Balance, got them a little too wet so they took longer to bake and needed a higher temp (or my oven needs to be calibrated). It was wonderful to eat a cookie and not get the sick feeling that I usually get if I give in to wheat. The kids are gone this weekend and missed out but this is going to be THE recipe. Thanks again!

Ooh, flaked sea salt! There’s so many types of salts that I’ve been wanting to try (Epsom, sea, Himalayan, etc.). Guess I have to add this to my list too, haha!
I love the last photo and all the textures in it!

I made these tonight for a party where there was going to be a gluten-free guest. I’m vegan, so this was the perfect recipe. Everyone loved them … and were surprised to hear that they were gluten-free and vegan. They were a big hit! Thanks for the recipe!

Just made these!!! 10pm at night! They are DIVINE! Oh my lord when is your book coming out, I’m sold lol. This is the loveliest combo, salty, nutty, chocolatey and crispy. My dough was probably a little wet looking at your pics, I had to drop it onto the tray but they turned out great anyway I think maybe next time I should weigh, rather than measure might be more accurate. But huge huge thank you. Your recipes never fail to please I use a lot of yours as staples here and have shared with my mum too! So ill definately be down for at least two copies of your book when it’s out :D

Angela, thank you for the recipe. I have been following your blog for months. I am not vegan but always searching for healthier recipes. That’s how I stumbled upon your site one day. I made these today and my kids thought Mom fell off the “Healthy Eating ” wagon, there was no way I could convince them that these were good for them. Come to think of it I made a lot of substitutions, but I still think of it as your cookie. I have been using coconut sugar (it does not spike up your blood sugar) and oil a lot lately, substituting them in all kinds of conventional recipes. That’s what I used in this recipe instead of EB and cane sugars. I don’t like peanut butter and, according to nutritionist Julie Daniluk and a Toronto ND Natasha Turner, it is highly inflammatory, so I used almond butter instead. I love the texture that almond flour gives them, but I used quinoa flour to go with it as I had no oats on hand. And the last switch – raw cacao nibs in place of ch. chips. You can’t beat the intensity of the chocolate flavour. Once again, thank you for the inspiration. I have a list of your recipes that I want to try.

Of all the cookies I have made from your recipes, this is by far my and my family’s favorite. I made a batch last night and before we got out the door this morning, they were gone. It was a chore just getting the bowl of batter out of my daughters’ hands to put them in the oven. (She kept telling me that she just wanted to taste it again to make sure it was good.) I will make these again and again.

I have now baked 3 batches of these for christmas parties and gifts, since I was blown away with how they turned out. I just realized that christmas day is still 6 days away, and I am unsure how long these stay fresh for! I let them cool for hours and then put them in a tightly sealed ziploc bag. Do you think that is suffice? Or should I freeze them?

I have been saving the tab with this recipe for weeks, and suddenly I couldn’t wait anymore and just made the whole batch and hour ago. Yes, it is 5 am in the morning, so what? These cookies are unbelievable. The only changes I made were that I substituted vegan butter spread with cooled coconut oil, peanut butter with raw almond butter, didn’t put any baking powder and used raw turbinado sugar instead of 2 types of sugar in the recipe. Turned out amazing! Thank you!

I loved these! I made them with coconut oil instead of Earth Balance and the dough was very sticky, but they turned out wonderfully. My husband can’t resist them (and he is allowed to have dairy and soy).

Hey, has anyone tried freezing the uncooked cookie dough balls? I was hoping to be able to make a double batch and freeze some so i can make quick cookies after school some days when they kids are starving! :)

I can’t get over how good these are. No, seriously, I don’t know whether I should love you (for sharing such an amazing recipe) or hate you (for sharing a recipe that’s so good that I’m sure to get chubbier if I make them as often as I’d like to)! I live with 3 boys, and these were gone within 24 hours…and while I’d like to say it was all them, it definitely was not!

Made these today- AMAZING! Crisp cookies are the only kind my husband likes, so he’ll be very happy when he gets home…
My dough was crumby-dry, so I added 2T homemade almond milk to help things bind together a bit. They did not spread at all- I might add more nut butter next time…?

I just LOVE baking and cooking all of your different recipes! It is such a fun treat to escape my busy week and explore the many fun ideas you share. When you post your recipes, they’re not just recipes, they’re a part of your soul! Your work seems to always be filled with sunshine and a love for life! Thank you for all of your hard work. We all enjoy your creativity and drive!

Dang these are heaven! I couldn’t stop eating the batter while I was making them haha it’s a good thing I decided to do a double batch. It is my last day at my job tomorrow and I’ve become very attached to the people there so I’ll be taking in everything that actually made it into the oven for my lovely work pals. :) Thank you for all of your wonderful recipes!

Tried these over the weekend, they were (they vanished, lol) a winner, will be making these again and again. The only issue I had was it did not spread out, after 6 minutes I realized that, and I flattened them with a spoon. So next time I’ll do that before baking. Made my own flour in the food processor and used 3/4 cup brown sugar as opposed to two types, don’t know if that’s why they did not spread. But either way, they are great! Thanks for sharing the recipe.

Wow! These are amazing! Made them tonight for a holiday gathering and can’t believe how scrumptious they are. The only note I would make, is that natural pb has a lot of oil and the bottoms of my cookies are a tad oily. So, just be careful not to scoop out too much of the oil after you mix it throughout the pb. So good!

The flavor is fantastic. Not too sweet. I baked these twice, and my dough didn’t spread out at all. Second time I tried melting the Earth Spread. I’m not sure what to do without having to manually press them down before baking. I also have to bake them over 13 minutes to get the crispy effect. Maybe my oven isn’t hot enough. Thanks for this recipe. I plan on shipping a batch to a friend if I can get the spreading issue solved.

I have tried many of your recipes- My husband and I are just about 95% vegan…My favorite treats are the peanut butter cups (freezer treat) and these cookies! So glad a friend told me about you- I make a new treat just about every week! I never knew about oat and almond flour– I normally use spelt flour in pancakes and other recipes- but WOW on the nutty flavored flours!! Love the light and fluffy texture as well!
You have amazing recipes!!! Thank you!

Being a teenager, I have a big sweet tooth! I have to say that these are probably the best cookies I have made; my family and friends also loved them! I like my cookies soft and chewy so I put these into a plastic container and they stay soft for a couple of days! And in my opinion these cookies almost taste like Mrs. Fields cookies! Definitely going to be making these cookies often. Great recipe!

I have everything for this recipe except for the almond flour! If I don’t need to be one hundred percent gluten free, would wheat flour work as a substitute? I also have some gluten free all purpose flour. Would one work better over the other?
Thanks! :)

Wow, THANK YOU, Angela! Tried these at home and they are now a staple for my household. What a great recipe :)

-They came out too salty the first couple times, but that might be the brand of PB I was using?? So I nixed the salt all together and they were perfect. (Everyone else thought they were perfect before, too!)

I made these the other day, and before I could even post a comment they were gone. I gave four to my neighbor just so I could say I didn’t eat them all myself. Now I’m making another batch, but I don’t think I’ll share. This is my new ‘system’ on days I make almond milk; I dehydrate the pulp and blend it into flour, then put it right in the cookie dough bowl. I also made vegan buttah this morning, so I am good to go. Thanks for the great recipes and website!

I’ve made these several times and keep meaning to comment on them. But they are by far the best cookies I have ever made!!! My 3 boys (ages 9-6) LOVE them and love helping me make them. Thank you so much for this vegan GF recipe!!!

I just made these cookies (I bought your cookbook just before Christmas). I used coconut oil (as suggested in the cookbook), sunflower seed butter, and substituted 1 cup of homemade granola for the almond flour (nut allergy). Cookies taste awesome! Best GF cookies I think I have made, and I’ve made a lot! This is my new go-to recipe. Thanks so much for all the delicious recipes. Happy New Year!!

For several months I’ve been making your dishes for my uber health conscious, macros-counting boyfriend; I am very pleased to say he loved this recipe and … well… I got TWO of my own cookies before he had claimed them all for himself. Thanks, Angela, for another brilliant recipe!

Just made these for the first time last night, and they are amazing! Probably my favorite vegan cookie I’ve made so far. The dough had the same consistency as “regular cookies” and my non-vegan best friend said they were delicious as well! Definitely bookmarking these for future batches. :)

Hi Angela – Greetings from the UK! I’m contacting you to ask a favour, but hopefully one which will provide some good publicity for your great blog and cookbook (my colleague Tori is a massive fan!) I’m producing an amateur cookbook with friends at work, to fundraise for the charity Médecins-sans-Frontières / Doctors without Borders, http://www.msf.org.uk/. Here comes the ask: Tori is totally in love with your CRISPY ALMOND BUTTER CHOCOLATE CHIP COOKIE recipe and wondered if we could include it in our little cookbook, provided we give a proper acknowledgement – for example: “reproduced with the very kind permission of Angela Liddon, author of the amazing cookbook “Oh She Glows” and popular food blog of the same name (http://ohsheglows.com).” – Please say yes ….!! best wishes from your enthusiastic fans, Alison and Tori

Hmmm, I just baked these, and there’s no way they’re ready after 13 minutes. They’re still pale as a ghost and still way too soft. I extended the cooking time to 16 full minutes, and after cooling, they’re still slightly undercooked (but taste great!). My oven is accurate (350F is at 350F, which incidentally is unusually low for baking cookies, no?)

We just made these cookies and they were SO GOOD!
We stuck to the exact recipe and added the almond milk with almond meal and they turned out chewy and divine. We will be trying more recipes for our vegan journey.
Snowed in & happy with our batches of treats! Keep up the amazing work, ladybug!

I made these cooking during the Christmas season and absolutely fell in love with them. Even the meat eaters in my family loved them! I froze some (great suggestion Angela!) and they lasted me until just this week. I made another batch today and put them in the freezer again. These cookies are absolutely delicious. Two YUMs up!!!

Saw this in your new newsletter while I took a break from writing a paper. Of course I just HAD to take a longer break to make these. Loved Loved LOVED them! Used coconut oil instead of the non butter spread, it worked great and had the added benefit of soothing my chapped lips!! Thank you Angela!!

Used coconut oil & nut butter instead of butter and peanut butter respectively. The balls did not turn as flat as pictured, just by a bit. Don’t know if it is because the dough is too thick? Dark chocolate chips on top all melt away in the oven and the darken the cookie surface making them appears burned. I will skip chocolate next time. Very delicious however.
My health conscious friend introduced the book to me and this is the second recipe I followed. Considering a guy that rarely cook and never make cookie for his whole life, this is not bad at all. I surprised my wife too.

These cookies were AMAZING! I may have under cooked them a bit but the results were perfect. Crispy on the outside and perfectly chewy at the center. I’ll be making more of these for my non-vegan/non gluten free friends and family. You would never be able to tell the difference if you didn’t know!

This recipe looks good, and I’m really excited to try it! I don’t have organic and sugar… Has anyone tried it using all white or brown (or a combo of both)? I also have raw sugar- would that be a better substitute for that part?

I just made these with the brown sugar and regular white sugar because I didn’t have the other…and they’re completely fantastic. I didn’t have the whole amount of oat flour either, so I substituted it with a combo of coconut flour and more almond flour, added a little more wet stuff for the coconut flour addition, and they’re sooooo good.

Can I use something to replace the almond meal? Or do you have a gluten free, vegan, nut free chocolate chip cookie recipe? I want to make these for my baby shower in a few weeks and one of my friends who is coming is severely allergic to nuts. I love these cookies but need an alternative. Your help would great. Thank you for all of your delicious recipes that my family enjoys!

These cookies just saved my life…I might actually be able to survive medical school now. I took a four hour exam today and did not meet my goals with the score…Rather than having an epic breakdown, I meditated with the cat for smidge (since she was in a much better mood than I), and gathered myself up to stuff my emotions into the kitchenaid mixer. Now, I am stuffing them down with these fantastic cookies. I think it was a better use of my time; and now, I’m quite sure that I’ll have a bit of joy in my life while I continue to study for the next big exam! I took half of the dough and wrapped it up in tube of wax paper and then aluminum foil and put it in a freezer bag for cookies another time. I hope that’ll work! There isn’t time for baking in medical school, so if I’m gonna do it, I might as well save some for the next “meltdown”. If anyone has better storage/freezer suggestions, throw em at me. THANK YOU ANGELA! Oh…and the new App is REALLY fantastic. It’s really well done! Thanks!

Hi Pammy, It sounds like you had a bit of a rough day! I’m so sorry to hear that, but I’m glad the cookies helped (and the cat meditation, too–pets are the best therapy around, aren’t they?). As for freezing tips, stay tuned for today’s Friday FAQs: I’ll be sharing a bunch of storage/freezer advice that should help you out. I hope your next exam goes much more how you want it to, and I’m wishing you all the best with your med school studies. <3

Hey Steph, I’m so glad the cookies were a hit! Unfortunately, I haven’t calculated the nutritional info for these cookies myself, but a free online tool like caloriecount.com or nutritiondata.com should be able to calculate the data for you fairly quickly and easily! All you have to do is plug in the recipe. Hope this helps!

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I am a cookie connoiseur – and these are THE BEST chocolate chip cookies I have ever eaten! (I used PB instead of almond butter) Thank you Angela! Also Love Love Love the warm nacho dip. Happy I can still eat Choc Chip Cookies since I joined the vegan world.

Hi Angela,
I lurrrve the PB + chocolate combination and soooo excited to find this GF AND vegan recipe!
One small problem – I live in india and we don’t really get vegan butter here. What could I sub this out with?

P.s- the book that’s available on amazon(.com). Is that your 1st one or the 2nd. Someone’s coming down from the States next month and I’m going to ask them to bring it for me! :-)

I got a bit frustrated with these at first, as the dough came out quite firm and even halfway through baking the cookies were still perfectly spherical, haha. My nut butter was quite runny too, so that couldn’t be the cause for why they were so firm! I took them out and flattened out, which wasn’t a big issue.
Although not very pretty due to the halfway-through-baking flattening, they came out really delicious… And the struggle not to eat the entire dough raw was real :D
Thank you for all these amazing vegan recipes! It’s really comforting to know that my cookies didn’t cost anybody their life ;)

Wow! These were soooooo darn good! No one believed they were GF and vegan to boot! I made them a couple of weeks ago and have been dreaming about them since. Thank you Angela! I have two very satified and happy daughters!

This cookie recipe turned out fantastic! I made a few changes: I omitted the cane sugar, reduced the chocolate chips by about half, and instead of brown sugar I used raw sugar mixed with 1/2 Tablespoon of black strap molasses. The cookies were still plenty sweet, but they did not spread out as much as yours but they were still really cute! Thank you!

Wanted to intensify the peanut butter flavor so made the recipe with oat flour (too lazy to grind oats) and subbed pb2 for almond flour. Then added an extra flax egg to make up for the defatted peanut butter powder. Outrageous! Soooooo delicious.

This cookie recipe was fantastic. I just loved the recipe. Instead of using cane sugar, I substituted coconut sugar and it tasted fabulous.
Should I put the cookies in the refrigerator or shall I freeze them?

These cookies are crazy delicious. I made the almond butter version, and just left them in the cafeteria at work without any kind of note.. people couldn’t believe it that they were vegan and GF when I told them! Will make again and again :)

Hi- I just made these this afternoon and I love the texture, taste, and ease of making! My Ninja was amazing as it ground the almonds in a matter of seconds!! My only negative comment is ½ tsp. is too much salt. I would do a pinch or no more than ¼ tsp. next time!
Love your site! Thank you for sharing all your wonderful ideas and recipes with us!! Barb

Hey Barb, Oh I’m so glad you enjoyed these cookies! And thank you for the suggestion about the salt. I use pink Himilayian salt and it’s a bit more “gentle” (for lack of a better word) than some other salts I think.

Hey Yasmine, So glad you loved them! I don’t push the balls down as I find they spread out on their own. I’m wondering if the nut butter you used was maybe on the thicker side? Or did you change anything in the recipe by chance?

These are hands down my favorite cookies of all time and I’m not even intentionally gluten free! I have made them over and over again for the past 5 years. They have been my go-to pot luck contribution and presents for friends. Now I have more excuses to make them since I started making my own almond milk. They’re perfect for using up the leftover almond pulp! Thank you so much for creating this masterpiece!!

I have made this recipe twice from the almond butter cookbook version. Everybody is in love with it! No one has any idea that it is a healthier treat! My husband says these are the best cookies ever. I follow the recipe exactly and use a food scale to measure everything. They turn out picture perfect each time!

Yum, yum, and yum! I made these from cookbook so chose almond butter and coconut oil instead of butter. Due to what I had, I went with half cup coconut sugar and quarter cup cane sugar. Will definitely make again. I love the texture of crisp and chewy.

Hi Angela! This is definitely a go-to recipe for me, so when I was craving a gluten-free oatmeal raisin cookie, I decided to try and adapt this one. I added a tbsp of molasses, a heaping tsp of cinnamon, did 1/2 cup oat flour and 1/2 cup whole rolled oats (instead of the whole cup oat flour) and added a decent 3/4 cup or so of big juicy raisins, and it worked PERFECT! I’d love to see a GF oatmeal raisin cookie on the app, if you can run off this idea and polish it up a bit! They were sooooo yummy, but I’m sure you’d have a way to make them even better! Thanks!!!

Loved the taste of these cookies.I made the version form the cookbook I used a one inch cookie scoop, but ended up with 32 cookies instead of 16 as the recipe says. Also my cookies did not spread very much. Any suggestions…I really want to try them again.

Hi Edith, For spreading, it’s important to use “runny” nut butter that is not too dry or thick (and of course follow the recipe as written as they’re sensitive to small changes). You can also try pushing down on the mounds before baking too. I hope this helps and I’d love to hear how it goes next time.

This is my go to chocolate chip cookie recipe! I like chewy cookies, not crispy and despite the name of the recipe they are delicious and soft and chewy. I follow the recipe exactly and they turn out delicious and perfect every time. I can’t wait to make them for the holidays!

Mine turned out more like chocolate peanut butter balls but they are truly phenomenal! So soft and moist. Lovely recipe – easy to follow. I subbed Stevia in the Raw instead of the cane sugar and that seemed to work!

Hello, you mentioned have a freezer bursting with cookies. How to I freeze this recipe? Do I freeze the dough or do I freeze bakes cookies? Honestly, these are so good I crave them all the time. BEST cookie recipe EVER! Thanks for sharing!

Aww thank you! So glad you love them so much. :)
For freezing you can freeze the baked (and cooled) cookies or you can freeze the dough. I would suggest pre-portioning them into balls, freezing the balls, then popping them into a freezer safe bag. You can bake from frozen but you will need a bit more bake time. Or you can thaw them on the countertop first and then bake as directed. Hope this helps!

OMG…i got oh she glows cookbook for christmas and I finally got around to making these cookies….they are AMAZING! I seriously at 4 right away and my husband ate another 5 in one sitting! Will definitely be making these ALL THE TIME!